Pork belly that is. It was a lot too much for four people. I made a little less than half of it into pork belly burnt ends, sprinkled with KosmoQ Killer Bee Honey Chipolte. Cooked at 200° for about 2 hours, then turned it to 250 and left to go run errands. Came home and sww that it was nicely colored, so then I added a little sauce, butter, brown sugar and more rub. I should have taken it off a little sooner, because they ended up tough.
The larger half was left whole and sprinkled with Oakridge SPOGOS, and cooked about the same time the burnt ends did. Total cook time on it was about 6 hours or a little more. It was super tender, and awesome!
Before the pork, I smoked some pecans, sprinkled with Secret Weapon after a 15 minute soak in water, and some almonds that I marinated in hot sauce and water, then sprinkled with salt, garlic, onion, black pepper, chipolte powder, and brown sugar.
The larger half was left whole and sprinkled with Oakridge SPOGOS, and cooked about the same time the burnt ends did. Total cook time on it was about 6 hours or a little more. It was super tender, and awesome!
Before the pork, I smoked some pecans, sprinkled with Secret Weapon after a 15 minute soak in water, and some almonds that I marinated in hot sauce and water, then sprinkled with salt, garlic, onion, black pepper, chipolte powder, and brown sugar.
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